I COOKING I SAVE BULK FOOD r GOOD ONLY AT WEST BLOOMFIELD STORE • PEANUTS is RAISINS NE N. Eft VALUAB FRESH ROASTED • SALT • NO SALT vs> Limit 2 lbs. With Additional Purchase Mon -Sat 8:30 a.m.-9:30 p.m Sun. 9 a.m.-6 p.m. Elk I JORDAN mr, 1 . ALM ONDS Expires 6-23-89 JN Expires 6-23-89 Limt 2 lbs. AMERICAN BULK FOOD COUPON el mom VALUABLE COUPON SUMMERY® I SUCROSE-FREE • MOUSSE • PUMPKIN PIE • CHEESECAKE • SHORTCAKE • CREME ROLLS • JELLY ROLLS • BROWNIES 'NJ al% emi VALUABLE COUPON NM% REG. PRICE Limit 3 Expires 6-23-89 JN AMERICAN BULK FOOD COUPON PITTED PRUNES I SWEET TURKISH LONG GRAIN BROWN RICE FRESH BAKED 1 BUY 3 — GET ONE FREE Limit 3 Free • Expires 6-23-89 JN In c 17 is 'COUPON GROUND MUFFINS • OAT BRAN • SUGAR-FREE • LARGE VARIETY OF FLAVORS 0 Limit 2 lbs. • Expires 6-23-89 JN STARLITE MINTS INNAMON Logi 41 aepe 11W4'9 OZ. Limit 8 ozs. Expires 6-23-89 JN The way Chef Boyardee prepares cheese ravioli, you'd think he was a Jewish mother. He uses only the finest ingredients: rich, ripe tomatoes, cheese and enriched wheat flour. So his cheese ravioli is not only delicious, it's also 95% fat free and a good source of complex carbohy- drates, and it has no preservatives. So for cheese ravioli with all the good things your mother would use, you can thank goodness for Chef Boyardee. Thank Goodness for Chef Boyardee THE JEWISH NEWS Call Us Today! 354 6060 - e 80 FRIDAY, JUNE 9, 1989 1989 Ame rica n Ho me Food Products, No one "Mothers" Cheese Ravioli like Chef Boyardee` your advertising dollars do better in ETHEL G. HOFMAN 'm not picky, but I must be honest. Afternoon tea in London is not what it used to be. What happened to the freshly baked scones? The chunky strawberry jam with a hint of lemon? The softly whipped cream to spoon over it all? Maybe it's because after- noon teas have become so immensely popular with tourists — indeed, for the Ritz, there's a two week waiting list. (On a recent trip, we went to Claridge's, which isn't bad for snob appeal either). Maybe it's because the scones are now mass pro- duced and the jam is factory- made red gummy stuff. Where I grew up — in the Shetland Islands, in the mid- dle of the North Sea — home- baked scones came with a pitcher of rich yellow cream (skimmed off the top of the milk each morning). Home- made preserves were likely to be black currant or black- berry, the berries picked the previous autumn. But it is the plateful of new- baked bannocks that I re- member with special pleasure. Bannocks are a Scottish specialty born of necessity. The land was too rocky to make a "crofter" (farmer) rich, so often the only plentiful ingredient was homeground flour. Luxuries such as dried fruits, season- ings or canned goods being available in the village shop depended on the weather — whether or not the little boat could make it across from the mainland; in winter, the islands could be isolated for weeks. But bannocks could be whipped up in minutes as long as there was a good fire, flour, milk and maybe a little butter. These breads were crisp and crusty on the out- side, and moist inside. The island housewife was accustomed to people drop- ping in, and quickly became I AMERICAN BULK FOOD COUPON lb. Limit 2 lbs. ' Proper Country Tea Good In Summer, Too Special to The Jewish News APRICOTS w u $129. j I ®* Limit 2 lbs. • Expires 6-23-89 JN AMERICAN BULK FOOD COUPON I 30° OFF 11.11.11 I I 79° Expires 6-23-89 JN OM= VALUABLE COUPON MI\ 11 $ 1 99 lb. lb. I / With This American Bulk Food Coupon ONE COUPON PER FAMILY VALUABLE COUPON NM r mil FINE QUALITY ow American Bulk Food HANDMADE CLUSTERS CHOCOLATE COVERED 'SPANISH PEANUTS I $199 1•,* 89 lb. 6917 ORCHARD LAKE RD. West Bloomfield Plaza 1 COUPON an expert in effortlessly mix- ing and baking tea things while her guest (usually a neighbor) sat comfortably in the kitchen. It never seemed to be any trouble and by the time the kettle was on the boil, the scones and bannocks would appear. I'm tired of serving those sweet, iced slabs to friends and trying to pass it off as cof- fee cakes. Now, when they drop by, I fix a batch of the real McCoy — 5 minutes to mix and 10 minutes to bake. Note: All the following recipes taste just as good by the pool in summer as in front of a roaring fire in winter. COUNTRY BAKING TIPS • Recipes below rely not so much on exact amounts of ingredients but rather on consistency and freshness. • Only Make enough to eat in one day. Any leftovers should be crumbled and given to birds (but there probably won't be leftovers.) • A dry mixture may be kept on hand and stored in an airtight container: Mix together 4 cups flour, 2 tables- poons baking powder and 1 tablespoon sugar. Combine 1 cup mixture with 1 teaspoon butter or margarine rubbed in and scant '/2 cup milk. • Do not freeze, scones and bannocks become tough and inedible. • As soon as each batch is cooked, fold in a clean tea towel to keep moist and warm. Author's note: These recipes are right in step with the times. Low cholesterol, low sodium, low calorie and in the oatcakes, plenty of whole grain. BRAND-IRON BANNOCKS 2 cups all-purpose flour 1/2 tablespoons butter or margarine 1 tablespoon baking powder Continued on Page 82